Buckwheat Pancakes

Naturally gluten-free, nutritious, protein-rich buckwheat pancakes with a side of berries: the perfect breakfast.

I’ve made this exact recipe with all sorts of flours. Rye, einkorn, kamut, and now buckwheat. Buckwheat is a protein-rich grain (it’s a fruit seed), and has the loveliest nutty flavor. I used 100% buckwheat flour in the recipe, and I’ve done a 50/50 mix with buckwheat and heritage wheat. I think I like that best.

If you’re gluten-free, use the buckwheat. You can also try a mix of half cornmeal, half buckwheat. It’s a forgiving batter, so experiment with the flours you like best. I like a mix of the two flours because you get a nice texture, but mostly for a more complex flavor. You could also use a little of your sourdough starter, if you have it. Or try chickpea flour. I make my own nut milk, and it really makes them taste great. The recipe is here.

Buckwheat Pancakes

Ingredients

1cupbuckwheat flouror ½ rye or cornmeal and ½ buckwheat, or flour of choice

1teaspoonbaking powder

1teaspoonbaking soda

1eggroom temperature

1cupplant or nut milk

½teaspoonsea salt

½teaspoonvanilla

Dash of ground cinnamon

Filtered wateras needed

1 to 2tablespoonsof vegetable or coconut oil

Butteras desired

Maple syrup or rawunfiltered honey, for serving

Instructions

Heat a griddle or large skillet over medium-low heat. In a bowl, mix together dry ingredients (flour, baking powder and soda, cinnamon, and salt). Beat egg into 1 cup milk, add vanilla . Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems too thick, add a little more milk or water.

Place a tablespoon or 2 of oil on griddle or skillet, over medium-high heat. When the oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size you like. Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 3-5 minutes. Cook until second side is golden brown.

Serve immediately with butter and topping of choice, or hold on an ovenproof plate in a 200℉ oven for up to 15 minutes.

Serve with butter, maple syrup, and berries.

Recipe Notes

This recipe serves 2 hungry people. If you to serve 4 or more, simply double the recipe. I add always add some water to thin the batter because I like bigger, flatter pancakes. But, if you prefer thick, fluffy ones, skip the water.Making your own nut milk is super simple. I like cashew milk best. It's easiest to make because I don't need to soak the raw nuts overnight. Simply blend on high (starting first at a low speed) 1 cup of cashews in 4 cups of filtered water with a dash of cinnamon, pinch of sea salt, and a splash of vanilla for about a minute.